Wednesday, September 21, 2011

Never on Sunday, Sundae

My sister spent a few weeks with us this summer.  She whipped up this very tasty ice cream cookie sundae.  She just used the cookie recipe from here.  For the sundae recipe, instead of making lots of individual cookies, you just need one or two 8-9 inch round cake pans.  Line them with parchment paper, divide the cookie dough in half and spread evenly into both pans.  Bake as directed in cookie recipe or until cookie is golden brown and done looking.  Let cool slightly and then top with favorite sundae cream, chocolate and caramel sauce, whipped topping and sprinkle with cinnamon and sugar.

**You only to make half a batch of cookie dough to get two 8-9 inch round cookies.

Never on Sunday, Sundae
1/2 batch of cookie dough recipe (here)
Chocolate sauce
Caramel sauce
Whipped topping
Cinnamon and sugar

Thursday, September 15, 2011

Salsa Chicken

 My sister called me the other day and mentioned that she was trying this new recipe.  I told her to let me know how it turned out.  Yep, good enough that I got a phone call saying I had better try it!  So here it is. Thanks for sharing Cozy!!  The recipe came from here, and I switched out the creamed soup for a GF version.

1 pound boneless skinless chicken breasts 
1/3 C  creamed soup mix (found here)
1  1/4 C water

1-2 tsp GF chicken bullion or chicken paste
1 cup salsa
1 TB taco seasoning
1/2 can black beans (rinsed and drained)

1 cup sour cream 
optional: grated cheddar cheese to sprinkle on top when serving

Add dry soup mix, water and chicken bullion on stove top and cook until blended and thickened slightly.  Place chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and continue cooking until everything is heated through.  Serve over rice.

Thursday, September 1, 2011

Texas Sheet Cake

This is like eating a little piece of heaven!! I won't publicly admit how often we have been eating this at our house lately!! It is that good.

Texas Sheet Cake
2 C GF flour (I use featherlite)
2 C sugar
1 ¾ tsp xanthan gum
1 C butter
½ C cocoa
1 C water
½ C buttermilk
2 eggs slightly beaten
1 ½ tsp baking soda
1 tsp vanilla

Sift together sugar and GF flour and xanthan gum and set aside. On the stove top, combine butter, cocoa and water and bring to a boil. Pour over flour mixture, mix together and cool slightly. Stir in buttermilk and add eggs, baking soda and vanilla. Pour into a greased baking pan (18 x 13 x 1). Bake at 400 degrees for 20 minutes.

½ C butter
¼ C cocoa
1 tsp vanilla
1 TB milk
16 oz. powdered sugar

Melt butter and add remaining ingredients. I only add enough powdered sugar until I reach the desired consistency of frosting that I am after. If you want a very moist and gooey cake, then spread the frosting on the cake right out of the oven so that it melts into the cake. If you want more of a brownie effect, let the cake cool and then spread frosting on top. (Don’t make the frosting to thick for this option as it will tear up the top of the cake.)

Optional ingredients to add as toppings…
Chocolate Syrup
Powdered sugar